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The Theory and Practice of Brewing

by: Michael Combrune

Publication date: 2020-06-22
Usage: Public Domain Mark 1.0
Topics: librivox, audiobooks, alcohol, drink, brewing, beer, brewery, 1761, ale, stout, guinness,
Language: English
Item Size: 1.5G

LibriVox recording of The Theory and Practice of Brewing by Michael Combrune.

Read in English by LibriVox volunteers.

This is an elaborate treatise on how to brew beer. That art is as noble today as it was in 1761, when this book was first published, and Mr. Combrune was a master of his art. After reading his work on this topic, a glass of beer can be enjoyed on quite a different level. - Summary by Carolin

For further information, including links to online text, reader information, RSS feeds, CD cover or other formats (if available), please go to the LibriVox catalog page for this recording.

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M4B Audiobook (259MB)

Addeddate: 2020-06-22 01:13:26
Call number: 13473
External-identifier: urn:storj:bucket:jvrrslrv7u4ubxymktudgzt3hnpq:the_theory_and_practice_of_brewing_2006_librivox
Identifier: the_theory_and_practice_of_brewing_2006_librivox
Ocr: ABBYY FineReader 11.0 (Extended OCR)
Ocr_converted: abbyy-to-hocr 1.1.11
Ocr_module_version: 0.0.14
Ppi: 600
Run time: 09:23:30
Year: 2020

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DOWNLOAD OPTIONS

17.3M

01 - An Explanation of the Technical Terms

8.0M

6.3M

03 - Of Air

16.3M

1.3M

7.8M

06 - Of Menstruums or Dissolvents

11.7M

07 - Of the Thermometer

20.1M

08 - Of the Vine, its Fruits, and Juices

17.7M

09 - Of Fermentation in General

10.8M

10 - Of Artificial Fermentation

6.9M

11 - Of the Nature of Barley

23.6M

12 - Of Malting

27.1M

13 - Of the Different Properties of Malt, and of the Number of its Fermentable Parts

9.7M

14 - Observations on Defective Malts

7.1M

15 - The Practice of Brewing

15.5M

16 - Of the Heat of the Air

3.7M

17 - Of Grinding

24.8M

18 - Of Extraction, part 1

38.5M

19 - Of Extraction, part 2

30.9M

20 - Of the Nature and Properties of Hops

3.9M

21 - Of the Lengths Necessary to Form Malt-Liquors of the Several Denominations

10.8M

22 - Method of Calculating the Height in the Copper at which Worts Are to Go out

7.4M

23 - Of Boiling

5.4M

24 - Of the Quantity of Water wasted; and of the Application of the preceding Rules to two different processes of Brewing

26.0M

25 - Of the Division of the Water for the respective Worts and Mashes, and of the Heat adequate to each of these

32.3M

26 - An enquiry into the Volume of Malt, in order to reduce the Grist to liquid Measure

20.0M

27 - Of the Proportion of cold Water to be added to that which is on the point of Boiling, in Order to obtain the desired heat in the Extract

3.9M

28 - Of Mashing

23.3M

29 - Of the Incidents, which cause the Heat of the Extract to vary from the Calculation, the allowances they require, and the means to obviate their effects

12.3M

30 - Of the disposition of the Worts when turned out of the Copper, the thickness they should be laid at in the Backs to cool, and the heat they should retain for fermentation, under the several circumstances

10.3M

31 - Of Yeast, its nature, and contents, and of the manner and quantities in which it is to be added to the worts

13.7M

32 - Of practical Fermentation, and the management of the several sorts of Malt Liquors, to the period, at which they are to be cleansed or put into the Casks

4.9M

33 - Of the signs generally directing the processes of Brewing, and their comparison with the forgoing Theory and Practice

5.0M

34 - An enquiry into what may be, at all times, a proper stock of Beer, and the management of it in the cellars

13.4M

35 - Of Precipitation, and other remedies, applicable to the diseases incident to Beers

7.3M

10.8M

64KBPS M3U

8.6M

01 - An Explanation of the Technical Terms

4.0M

3.2M

03 - Of Air

8.2M

666.8K

3.9M

06 - Of Menstruums or Dissolvents

5.8M

07 - Of the Thermometer

10.1M

08 - Of the Vine, its Fruits, and Juices

8.8M

09 - Of Fermentation in General

5.4M

10 - Of Artificial Fermentation

3.4M

11 - Of the Nature of Barley

11.8M

12 - Of Malting

13.6M

13 - Of the Different Properties of Malt, and of the Number of its Fermentable Parts

4.8M

14 - Observations on Defective Malts

3.5M

15 - The Practice of Brewing

7.7M

16 - Of the Heat of the Air

1.9M

17 - Of Grinding

12.4M

18 - Of Extraction, part 1

19.3M

19 - Of Extraction, part 2

15.5M

20 - Of the Nature and Properties of Hops

2.0M

21 - Of the Lengths Necessary to Form Malt-Liquors of the Several Denominations

5.4M

22 - Method of Calculating the Height in the Copper at which Worts Are to Go out

3.7M

23 - Of Boiling

2.7M

24 - Of the Quantity of Water wasted; and of the Application of the preceding Rules to two different processes of Brewing

13.0M

25 - Of the Division of the Water for the respective Worts and Mashes, and of the Heat adequate to each of these

16.2M

26 - An enquiry into the Volume of Malt, in order to reduce the Grist to liquid Measure

10.0M

27 - Of the Proportion of cold Water to be added to that which is on the point of Boiling, in Order to obtain the desired heat in the Extract

2.0M

28 - Of Mashing

11.7M

29 - Of the Incidents, which cause the Heat of the Extract to vary from the Calculation, the allowances they require, and the means to obviate their effects

6.1M

30 - Of the disposition of the Worts when turned out of the Copper, the thickness they should be laid at in the Backs to cool, and the heat they should retain for fermentation, under the several circumstances

5.2M

31 - Of Yeast, its nature, and contents, and of the manner and quantities in which it is to be added to the worts

6.8M

32 - Of practical Fermentation, and the management of the several sorts of Malt Liquors, to the period, at which they are to be cleansed or put into the Casks

2.4M

33 - Of the signs generally directing the processes of Brewing, and their comparison with the forgoing Theory and Practice

2.5M

34 - An enquiry into what may be, at all times, a proper stock of Beer, and the management of it in the cellars

6.7M

35 - Of Precipitation, and other remedies, applicable to the diseases incident to Beers

3.7M

5.4M

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16.6M

01 - An Explanation of the Technical Terms

7.5M

6.1M

03 - Of Air

15.1M

1.2M

7.7M

06 - Of Menstruums or Dissolvents

11.6M

07 - Of the Thermometer

19.4M

08 - Of the Vine, its Fruits, and Juices

19.4M

09 - Of Fermentation in General

12.4M

10 - Of Artificial Fermentation

6.5M

11 - Of the Nature of Barley

20.4M

12 - Of Malting

25.4M

13 - Of the Different Properties of Malt, and of the Number of its Fermentable Parts

9.1M

14 - Observations on Defective Malts

6.4M

15 - The Practice of Brewing

14.2M

16 - Of the Heat of the Air

3.4M

17 - Of Grinding

18.6M

18 - Of Extraction, part 1

35.9M

19 - Of Extraction, part 2

28.2M

20 - Of the Nature and Properties of Hops

3.6M

21 - Of the Lengths Necessary to Form Malt-Liquors of the Several Denominations

9.6M

22 - Method of Calculating the Height in the Copper at which Worts Are to Go out

6.8M

23 - Of Boiling

4.8M

24 - Of the Quantity of Water wasted; and of the Application of the preceding Rules to two different processes of Brewing

23.1M

25 - Of the Division of the Water for the respective Worts and Mashes, and of the Heat adequate to each of these

29.1M

26 - An enquiry into the Volume of Malt, in order to reduce the Grist to liquid Measure

18.3M

27 - Of the Proportion of cold Water to be added to that which is on the point of Boiling, in Order to obtain the desired heat in the Extract

4.4M

28 - Of Mashing

20.1M

29 - Of the Incidents, which cause the Heat of the Extract to vary from the Calculation, the allowances they require, and the means to obviate their effects

11.6M

30 - Of the disposition of the Worts when turned out of the Copper, the thickness they should be laid at in the Backs to cool, and the heat they should retain for fermentation, under the several circumstances

10.3M

31 - Of Yeast, its nature, and contents, and of the manner and quantities in which it is to be added to the worts

13.3M

32 - Of practical Fermentation, and the management of the several sorts of Malt Liquors, to the period, at which they are to be cleansed or put into the Casks

4.6M

33 - Of the signs generally directing the processes of Brewing, and their comparison with the forgoing Theory and Practice

4.9M

34 - An enquiry into what may be, at all times, a proper stock of Beer, and the management of it in the cellars

12.6M

35 - Of Precipitation, and other remedies, applicable to the diseases incident to Beers

7.3M

9.6M

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